How to make
Activate the yeast in part of the milk, add the sugar and 3 tbsp flour, knead the dough in a dough kneading machine.
Once ready, cover it with a towel, leave in a warm area for 30 min. Then, without kneading it, divide it into 3 balls - 2 identical ones and a smaller one for the middle.
Place the ball for the middle in a 12 1/2″ (32 cm) tray that you've smeared with oil and laid out with baking paper. Then roll out 1 dough ball to a sheet 1/2″ (1 cm) thick, smear it with oil and cut it into 8 parts.
Wrap each resulting triangle into a scone, starting from the wider side. Arrange them around the perimeter of the tray. Wrap the other parts the same way and arrange them next to each other. Repeat for the other ball of dough.
Set aside the final 2 scones, cut them in 2 and arrange at one end. Cover the formed pita and leave it for 25 min. in a warm area. Then smear it with the egg yolk, a little oil and milk.
Place in a cold oven and turn it up to 360°F (180 °C). Bake 45 min. Once ready, sprinkle with water droplets, cover with a towel and in 10 min. it'll be ready to eat.
